Poke is everywhere at the minute, and as we move into the warmer months, there’s nothing quite as good as the refreshing flavours of a delicious poke bowl!
Those of you that know me well know I have a huge soft spot for Mexican (as long as it’s not spicy… no deal!), so I thought… what if. So I created a deconstructed mexican poke bowl! Why deconstructed… well to start it’s all separate, however then you are able to add the different components to your hearts desire.
See below for my quick, easy and super tasty take!
Deconstructed Mexican Poke Bowls
300g raw snapper (as fresh as possible)
1 clove garlic, crushed
Juice from 2 1/2 lemons
1 handful coriander
1/2 tsp paprika
2 small avocado
Juice from 1/2 lemon
1 handful each of coriander and basil
Sprinkle of salt
Sprinkle of cumin
1 1/2 cups shredded red cabbage
1 handful each coriander and basil
Extra Virgin Olive Oil
2 cups natural, unsalted corn chips
2 cobs corn
2tbspn grated parmesan cheese
- Slice snapper into bite size chunks and place in bowl, along with crushed garlic. Add the lemon juice, followed by the paprika and coriander. Stir until combined and fish covered, then cover and place in the fridge for an hour.
- Meanwhile, add all guacamole ingredients to a blender and blend until smooth.
- Add cabbage and herbs to a salad bowl, then drizzle with olive oil. Set aside until meal is ready to serve. Add corn chips to another bowl and set aside until meal is ready to serve.
- Arrange corn on a microwave safe plate. Top the corn with grated parmesan and coriander. Place in microwave and cook for 2-3 minutes, or until corn is cooked.